Veggie Bolognese

Ingredients for Veggie Bolognese.

Veggie Bolognese

You don’t have to be Italian to make this savoury recipe. The aromatic onion, garlic, thyme, and basil sautéing together will have everyone’s mouths watering.

  • Serving size: 1/2 cup sauce and 1/2 cup zucchini pasta

  • PROTEIN per serving: 3.6 g*

  • CALORIES per serving: 102 kcal

  • Total FAT per serving: 4 g

  • Total CARBS per serving: 15 g

  • Number of servings: 8

  • Time to prepare: 30 minutes

* Protein amount may vary depending on the brands of the products that are used.

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Ingredients

  • 4 cups chopped mushrooms

  • 2 tbsp olive oil, divided

  • 1 cup chopped yellow onion

  • 4 cloves garlic, minced

  • One 28 oz can of crushed tomatoes

  • 1/4 cup tomato paste

  • 1 tsp dried basil

  • 1/2 tsp dried thyme

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • 4 medium zucchini, spiralized

Instructions

  1. In a large saucepan, sauté mushrooms over high heat for 8 to 10 minutes, until browned.

  2. Add 1 tbsp olive oil, and add onions. Sauté for 5 minutes longer.

  3. Add garlic, tomatoes, tomato paste, basil, thyme, and oregano, and bring it to a boil. Reduce the heat, and simmer 30 minutes or until it thickens.

  4. While sauce cooks, in a separate pan, sauté zucchini spirals in 1 tbsp olive oil for 5 minutes, until tender.

  5. Divide zucchini pasta onto plates and top with sauce.

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